serves 4 ( 8 points +)
- 1 tsp. olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 3 carrots, chopped
- 1 T. flour
- 1 ( 14 oz) can diced tomatoes
- ½ c. fat-free chicken broth
- ¼ c. red wine
- 2 bay leaves
- salt and pepper to taste
- 4 ( 5-6 oz) skinless, bone-in chicken thighs
- 1 ( 15 oz) can cannellini beans, rinsed and drained
- 2 tsp. grated lemon zest
Heat oil in a nonstick skillet or Dutch oven. Add onion, garlic and carrots. Cook until onion is golden and carrots are crisp tender. Add flour and cook for 1 minute. Stir in tomatoes, broth, wine, bay leaves, salt and pepper. Bring to a boil; reduce heat, add chicken and cover. Simmer for 40-50 minutes until chicken is cooked through and carrots are tender. Stir in beans and lemon zest. Cook for 3 minutes or until heated through.
adapted from the Weight Watcher's Turn Around Cookbook
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